Kuba Winkowski's Roast Duck with Sauerkraut Dumplings & Hispi Cabbage

After a culinary challenge for the weekend? The rich and indulgent flavour of duck is present throughout this impressive dish, which sees perfectly cooked breasts served alongside potato dumplings filled with sauerkraut and confit duck leg meat. Finished with duck fat hispi cabbage, a rich sauce and roasted onions, it’s a stunning plate of food that’s perfect for cold nights.
Don’t be put off by the long cooking time for this recipe – while you do need to start 2 days in advance to brine and dry out the duck, it’s very hands-off. Kuba cold-smokes the duck for an incredible flavour, but you can skip this if you don’t have the equipment at home. It’s still worth brining the duck if you have time, however, as it will ensure perfectly seasoned meat.
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